Mahi question

Here are a few.

Mahi Mahi, BobS

This was originally developed for steaks, but I have used it with great success on tuna and amberjack, so I think it would be fantastic on mahi mahi.I'd cook it direct at about 400, for a nominal 10 minutes per inch of thickness.Also, follow the note I made at the bottom and use a full stick of butter.Garlic Butter Sauce for Steaks and anything else you can think of…….


INGREDIENTS:
6 cloves garlic, pressed
1/4 cup (1/2 stick) unsalted butter, softened
1 Tbs olive oil
2 Tbs minced green onions (green and white parts)
1 Tbs minced fresh parsley leaves
1 Tbs minced thyme leaves
1 tsp fine sea salt
1 tsp freshly ground pepper
1 tsp cognac




Procedure:
1 In a small bowl combine the ingredients until well blended. Rub half of the mixture all over the filets and cover with plastic wrap for 30 to 60 minutes at room temperature. Serve the filets when done with a dollop of the remaining butter mixture.
2 All I can say YUM!!! Also good on veggies (corn, green beans and asparagus).
3 RMS Comment: I made this with a full stick of butter and then used 1 tablespoon of the salt, pepper, and cognac.


Recipe Type
Seafood

Recipe Source
Source: BGE Forum, BobS, 2007/02/09

BGE Forum by RetiredRailroader

Recipe originally from Paul Kirk's Championship BBQ cookbook.
*************************************
Mahi-Mahi, Little Steven, (He caught it, She cooked it), Little Chef


INGREDIENTS:
Mahi-Mahi, fresh fillets, skin off
Coated lightly, both sides, with ‘real’ Mayonnaise
Seasoned with Salt & Pepper
Dusted lightly with DP’s Raging River
Fresh Lemon Juice




Procedure:
1 Egg to 400° F. dome temp.
2 Mahi, placed presentation side on grill, approx 5 minutes.
3 Flipped.
4 Squeeze of fresh lemon juice.
5 Finished, lid down, until tender, approx 5 more minutes.
6 Extra squeeze


Recipe Type
Main Dish, Seafood

Recipe Source
Author: Michelle Reyes

Source: BGE Florida Eggfest '09, Little Chef

Mahi Mahi is great with any teriyaki sauce as a glaze.

Here's a recipe I use when I make it:

1 part BBQ Sauce (your fave but spicier is better)
1 part Mango Chutney (bottled is fine)
1/2 part Orange juice.

You'll want to swirl those three ingredients in a food processor to get it smoother.

After that just brush on an glaze after a minute or two on the grill. Flip and do the same. Most Mahi filets are fairly thin and cook quick.

ive eaten plenty of it but havent made it in a long time. this is one fish i prefer steaked over filleted and there isnt a place up here ive seen that has it steaked out. i would go with a simple rub and some lemons and not overpower the flavor and steaked its much firmer.

fishlessman wrote:

this is one fish i prefer steaked over filleted

How does this work? I've never seen Dolphin (I hate calling it Mahi anywhere but in Hawaii...) Steaked. I catch these by the cooler load here in south florida, and even the largest one I caught (over 60lb) would have made poor steaks as this is a really thin fish by design.

I think I've done everything to dolphin (Bubba Gump-esq), and I've found it will take the flavor of anything you like. I tend to do a sour-orange mojo and simply grill it direct, skin down.

Hmm...Interesting...Never seen it steaked, but I've never had to buy it either.

One trick is to never rinse saltwater fish with freshwater if you can avoid it, for some reason, especially with members of the mackerel family, freshwater kills the meat.

My personal favs for grilling are Wahoo, Swordfish and Tuna in that order...